One of the thing that I terribly miss being away from Pune is Hotel Vaishali! Its a South Indian eatery near our college, our second home! Cup rather glass of filter coffee and Mysore masala dosa is answer for everything from cure for bad day or celebration or just Sunday morning breakfast with family! Oh I miss Vaishali!! (MK is rolling eyes but these thanekars wont ever get that) Anyways, so today sharing you recipe of my take on Mysore masala dosa!!
Masala dosa is rice pancake usually served with Chutney and Sambar and some stuffing. Mysore Masala Dosa is speciality of Mysore region in Southern India. It has red chutney inside the dosa and crispy on the outside and spongy inside.
For Dosa batter
2 1/2 cup Parboiled rice
1 cup Urad dal (Split black lentils)
1/2 tsp fenugreek seeds
1/4 cup Poha (Flattened rice)
Salt to taste
4 Potatoes boiled mashed
1 medium onion sliced
1 Tomato chopped
2-3 green chilies
1 tsp Urad dal
1 tsp Kanda Lasun masala (Onion garlic masala mixture)
1/2 tsp Turmeric powder
4-5 Curry leaves
2 tsp Oil
Batter has to be made day before,
1. Wash and soak everything mentioned under dosa batter except salt keep it aside for 4-5 hours. Make sure that there is plenty of water. After 4-5 hours grind it with little water in mixer. Be careful while adding water, make medium consistency batter. Transfer it in big bowl and cover it with lid. Keep this in warm place, batter will ferment in 10-12 hours. Stir well and make dosa. Heat tawa, take 2 spoonful of batter and spread it evenly. Drizzle little bit of oil or butter to make it crispy golden. To make Mysore masala dosa, once the dosa is half cooked spread Red coconut chutney over the top and then add masala. Fold and serve it with Sambar and Coconut Chutney
2. For making masala, Heat oil in wok, add turmeric, chilies, urad dal, kanda lasun masala and curry leaves. Saute for few seconds and then add sliced onion. Fry onions till they are translucent then add tomatoes. Once tomatoes are soft add potato and mix everything. Saute for few minutes and masala is ready!
Sambar is basic South Indian vegetable stew serve with Idli, dosa or rice. There are so many variations of this recipe, this one is made with toovar dal (Yellow pigeon peas).
1 cup Toovar dal
5-6 Garlic cloves crushed
1/2 cup scraped coconut
1 tsp red chili powder
2-3 tsp Sambar masala powder
6-7 curry leaves
6-7 shallots or 2 small onion diced
2 medium tomatoes diced
3 tsp Tamarind pulp
First lets make masala for sambar
1. In big thick bottom vessel, heat little oil on medium heat. Add garlic, saute for few seconds. Add red chili powder, sambar masala, curry leaves and lastly add scraped coconut. Fry for few minutes and take it out and put it aside
2.Meanwhile cook toovar dal in pressure cooker with little bit of asafoetida and turmeric powder. Once cooked whisk it.
3.In same vessel, add 2 tsp of oil and heat it on medium heat. Add onions and fry till they are soft then add chopped tomatoes. Once tomatoes are soft mix masala made in first step. Add all other vegetables and little water (sufficient to cook vegetables). Put the lid on and cook until vegetables are 3/4 done . Add Cooked toovar dal and tamarind pulp.
4. Add salt to taste and let it cook on slow heat for some time. Serve hot with Idli, Dosa or rice
3 tbsp Channa dal
7-8 Dry red chilies
5-6 Garlic flakes
1 small Onion diced
1 tsp oil
Heat wok and dry roast channa dal and red chilies. Add few drops of oil and add garlic and onion, fry for few minutes. Let it cool down and then grind it in mixer. Grind it to spreadable consistency.
Coconut Chutney for Idli or Dosa
1 cup Fresh grated coconut
2 tbsp fried gram dal
3 green chillies
Grind all the ingredients into smooth paste. You can add little bit of milk for creamy consistency. Use fresh coconut but if you cant find it re-hydrated desiccated coconut will do.
For me Chicken and mushroom pie is the ultimate comfort food. But MK is vegetarian, so we often make this vegetarian version and it is as delicious as chicken version!! I usually serve it with Potato salad or chips or simple Greek salad! I like this simple recipe as it doesn’t have white sauce.
2 sheets of puff pastry
2 tsp Olive oil
4-5 cloves of garlic chopped
1 medium onion chopped
200 gm Mushrooms quartered
1 cup frozen peas and corn
1 spring rosemary chopped
150 ml fresh cream
1/2 tsp mixed Italian herbs
Lets begin with filling for pie,
1. Heat olive oil in pan, add garlic and fry till raw smell disappears then add chopped onions and fry till they are translucent. add peas and corn (you can add any veggies you like) Add mushrooms and sprinkle little bit of salt, fry off mushroom till they are soft. Sprinkle rosemary and other herbs. lower the heat and slowly add cream keep stirring till its little thick, don’t add too much of cream otherwise pie will have runny filling and soggy crust. let it cool down.
2. Roll out puff pastry on lightly floured surface. brush the bottom of pie dish with butter or cook spray and carefully line the pastry in mold. Trim edges. Keep the trimmings for decoration or to make cheese straws. Prick the base with fork. Spoon the mushroom and veggie filling and cover it with another pastry sheet. Crimp and seal the edges. Prick the top sheet of pastry and egg wash or butter wash the pie.
3. Bake in the preheat oven for 20 to 25 min, until its golden brown. Serve hot!!
Its festive season with Navratri and Diwali just around the corner!! So sharing some festive recipes. Shrikhanda is very simple and quick sweet to make.
3 cup Chakka
1 cup fine granulated sugar
1/2 tsp Cardamom powder
1 tsp sliced almonds, Pistachio
1/2 tsp Charoli
few strands of Saffron
1. Take Chakka and Sugar in mixing bowl. Mix well and referigerate for half hour or till sugar dissolves in.
2. Heat little milk and add saffron strands, this will give shrikhanda its subtle yellow color.
3. Add saffron and all remaining ingredients and mix well and Shrikhanda is ready to eat!!
Chakka is basically strained yogurt used in some Indian sweets like Shrikhanda or Amrakhanda. I usually use double cream yogurt for this but any whole cream yogurt will do. For making Chakka all you need is 1 Kg of Double cream yogurt and clean muslin cloth.
Just pour yogurt in middle of muslin, gather all edges and tie knot. Hung this over kitchen sink so all water from the yogurt will drain in kitchen sink. Hang for minimum 6-7 hours or overnight, make sure all water is strained from yogurt.
Next day press muslin cloth and take out strained yogurt and Chakka is ready you will get almost 3 cups of chakka from 1 kg pack.
You can use this in sweets or topping or you can replace sour cream with this in savory dishes.